Shredded vegetable gratin with crème fraîche and gruyère from Vegetarian by Alice Hart
This is nourishing comfort food at its finest. It’s a meltingly delicious dish, which has an appealingly sweet combination of flavours that children love, but the addition of some waxy potato...
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Cooking tools:
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Oven
Ingredients
- 200 g (7 oz) carrots, shredded
- 200 g (7 oz) parsnips, shredded
- soft butter, for greasing
- 500 g (1 lb2 oz) butternut pumpkin (squash), seeded and shredded
- 400 g (14 oz) crème fraîche
- 100 ml (3½floz) dry white wine
- 200 g (7 oz) orange sweet potato, shredded
- 1 garlic clove, halved
- 2 teaspoons thyme leaves
- 120 g (4¼ oz) gruyère cheese, coarsely grated
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